Loaves: baralys

It’s been three months since I started selling Marlais and Dulais loaves from the honesty box and I felt it was time to offer something new. Inspired by the whole-grain, heritage-grain ethos of Tartine Book No3 and coming across the work of Edward Dickin to revive an ancient grain, I started experimenting with naked barley….

Loaves: Marlais and Dulais

The Marlais and the Dulais are the two rivers nearest the house, and so I’m borrowing their names for my first loaves. Both use the same pain au levain dough, which means that I build a stiff levain at only 60% hydration around 12 hours before I want to mix the dough. At the same…